INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
From: sybel@ix.netcom.com (Ruth Donenfeld)
Date: Fri, 9 Aug 1996 08:51:59 -0700
Dough: put dough on kneading board; make a well. In center of well add
eggs, water and salt. Using your hands, mix in the eggs, breaking the yolks
as you go, and as you mix, you add more and more of the flour to the center
and knead for 10 minutes. (Or just put it in the mixer and knead for 5
minutes.  Add more flour if mix becomes sticky. This is a good noodle
dough.  Form it into a ball, wrap in plastic wrap or foil. Let rest at room
temp for 30 minutes.
Filling: melt chicken fat, add onions, saute until soft and opaque. DO NOT
LET BURN. If using the beef, add and cook until it turns grey.  Remove from
heat, add parsley, salt and pepper. If using chicken, just add to onions
and seasonings. To make kreplach: Cut dough ball in thirds for easier
handling. Keep unused parts covered until using. Roll dough out on floured
board until it is very thin, about 1/8 inch. Trim off rough edges. Cut
dough into 2 1/2 inch squares. Place about a teaspoon filling into center
of each square. Fold dough in half to make a triangle. Moisten edges and
pinch to seal.  Repeat this with the rest of the dough and fillings. Let
kreplach sit on a floured board for 15-20 minutes before cooking them in a
large pot of salted, boiling water. Cook for 20 minutes, drain and broil to
brown them.  Or cook them for 25 minutes and serve immediately in chicken
soup.  Or instead of boiling, fry in hot oil to be served as appetizers.
JEWISH-FOOD digest 310
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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